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Which kind of chocolate are you using for molds

post #1 of 3
4/9/07 at 12:23pm
Thread Starter 
Hi,

I just tooking a chocolate seminar and I am hooked on candy making. We used real chocolate not the confection melts from Michaels. But its a little pricey and the tempering is a headache. The tempering machine is $400 so I was just wondering what is everyone using and how much are you selling your lollypops for?


Thanks for the feedback.
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post #2 of 3
4/9/07 at 12:53pm
This might help:

http://forum.cakecentral.com/cake-decorating-ftopict-192021-.html
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post #3 of 3
4/9/07 at 12:54pm
This might help:
(Info on confectionary coatings, tips and more.)

http://forum.cakecentral.com/cake-decorating-ftopict-192021-.html
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